Crock Pot Chicken and Gravy
This recipe for Crock Pot Chicken and Gravy is a family favorite. Chicken, gravy mix, cream of chicken, sour cream and seasoning. Deliciously easy!
An Easy Family-Favorite Crock Pot Recipe
This slow cooker meal is one of my favorites because it is one of those meals where you pretty much just pop all the ingredients in the crock pot, put the lid on, set it and go. I’ve been making this for well over 30 years and it is one that I always come back to when I am stumped on what to make for dinner. It’s also one of those meals my whole family likes and it doesn’t take a lot of ingredients. This is definitely up there in favorites along with my Crock Pot Pork Chops and Gravy!
I made it exactly as written and delicious! I served it over mashed potatoes and we loved it! It is true comfort food and was perfect for a chilly gray day. I am adding this to the rotation. Thank you so much for sharing your wonderful recipes!
– Joy
Frequently Asked Questions
My favorite way to serve this is over rice but we really like it with my Million Dollar Mashed Potatoes or some Honey Glazed Sweet Potatoes and some Butter Swim Biscuits. Either way, it is scrumptious! For a real delicious twist, we had a reader who shared they made this and served over thick and fluffy waffles to make like a Chicken and Waffles meal- talk about a DELICIOUS idea!
Sour cream adds a great creaminess to this so I definitely recommend adding it in! Thick, plain Greek yogurt or some softened cream cheese can be substituted for the sour cream if it’s not something you care for. You can even use heavy cream just keep in mind heavy cream isn’t as thick as sour cream so the gravy may not be as thick as you’d like but it will still taste amazing!
This is a simple dish as it is, but I think it would be tasty with some frozen veggies added in. I would think adding sliced mushrooms or bacon pieces would also be yummy. This is a very forgiving recipe so you can definitely play around with it.
You can but I do want to say that I would prefer to cook the chicken on low and slow since it helps the chicken get nice and tender and it will be super easy to shred! If you absolutely must cook it on high, you can do it for 3-4 hours.
As long as it fits in your crock pot, I don’t see why you can’t double this recipe!
Yes, I have had many readers commented that they used frozen chicken, just be sure to check on the internal temp and make sure it’s cooked all the way. Chicken should reach 165F internally to be considered safe to eat. Also, frozen chicken tends to release some extra liquid, so the gravy may be a little watery and will need to be thickened. Just whisk together 3 Tablespoons cornstarch with 3 Tablespoons of water and pour into crock pot and turn the heat on high and it should thicken up some.
I’ve had readers ask about using an Instant Pot, in the oven, or on the stove and I personally haven’t tested any of those other methods. A reader who made it on the stove said that “I just made this recipe on stovetop and used medium high heat. I seared the chicken first. It came out moist and tender. The gravy did not burn on the bottom of the pan at all.” So, it sounds like using the stovetop method is viable.
Using an Instant Pot was also mentioned by a reader, she said she made it in 10 minutes. But since I haven’t tested this yet myself, I can’t verify this or give you any other suggestions. I would also try to add a little water when making it in the Instant Pot so it will come up to pressure. I have not tried this in the oven yet but if you do, please comment below on how it went for you!
Any leftovers should be transferred to an airtight container and kept in the fridge for up to 4 days. You can freeze leftovers in the freezer for up to 3 months. The texture may change over time once thawed and reheated though because of the gravy.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- chicken gravy mix– if you have a low sodium or no sodium version, you can use it. If you only have the canned gravy, I’ve had readers use that instead, although I haven’t tried it myself. You just have to watch the salt because when you make substitutions, you might unintentionally make this more salty than you want.
- cream of chicken soup– grab a can of cream of chicken soup, or make your own Homemade Cream of Chicken Soup. If you only have Cream of Mushroom soup, go ahead and use that if you’re in a pinch and don’t have what it needs to make your own Cream of Chicken.
- water– you could use no sodium chicken stock or chicken broth if desired. I really suggest sticking to a no sodium version as there is already a decent amount of salt in the gravy mix.
- boneless skinless chicken breasts– boneless chicken thighs could also be used or chicken tenderloins.
- garlic powder, salt and black pepper – you can use whatever seasoning mix you prefer. Lemon pepper, blackened chicken seasoning and cajun seasoning also work great!
- sour cream– plain Greek yogurt could be substituted or even some heavy cream.
How To Make Crock Pot Chicken and Gravy
Season chicken breasts with garlic powder, black pepper and just a tad bit of salt on both sides. Note: the chicken gravy and cream of chicken soup already have salt in them so don’t go overboard on seasoning with salt (about a teaspoon should work.) In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water. I just whisk until it is mostly smooth.
Add the seasoned chicken breasts. Be sure to get them covered in gravy. Cover and cook on low for about 6-8 hours.
Once cooked, break chicken up into chunks using a fork. Stir in sour cream.
Serve over rice, mashed potatoes or noodles.
CRAVING MORE RECIPES?
- Crock Pot Chicken & Gravy For Two
- Crock Pot Cubed Steak and Gravy
- Crock Pot Mississippi Chicken
- Crock Pot Chicken and Dumplings
- Crock Pot Mississippi Pot Roast
- Crock Pot Mississippi Country Style Ribs
- Crock Pot Shredded Nashville Hot Chicken
- Crock Pot Chicken and Stuffing
- Crock Pot Marry Me Chicken
- Crock Pot Angel Chicken
- Crock Pot Lasagna
- 10 Crock Pot Mississippi Recipes
- Crock Pot Mississippi Pot Roast
- Chicken Fried Chicken
- Country Fried Pork Chops and Gravy
- 30 Chicken Breast Recipes
Crock Pot Chicken and Gravy
Ingredients
- 1 pound boneless, skinless chicken breasts
- garlic powder, salt, black pepper (to taste)
- 2 packets chicken gravy mix
- 10.5 ounce can cream of chicken soup
- 2 cups water
- ½ cup sour cream
- sliced green onions (for topping)
Instructions
- Season both sides of 1 pound boneless, skinless chicken breasts with garlic powder, salt, black pepper.
- In your slow cooker, whisk together 2 packets chicken gravy mix, 10.5 ounce can cream of chicken soup and 2 cups water until smooth.
- Add the seasoned chicken breasts. Be sure to get them covered in gravy.
- Cover and cook on low for about 6-8 hours.
- Once cooked, break chicken up into chunks using a fork.
- Stir in 1/2 cup sour cream. Serve over rice or mashed potatoes and top with sliced green onions (optional)
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: May 2014
Updated photos & republished: September 2024
Oh I can’t wait to make this one. I never ever, ever understood how someone could find chicken and gravy with rice appetizing… and the pics not cute. Yours are gorgeous, the food looks outstanding and I’m drooling for this now.
I have a pack of boneless skinless breast buts it’s a 2.5 lb can I use all of it? Should I add any extra soup?
So I ended up cooking it just like this but with the 2.5 lbs of chicken. Checked it about the last 45 mins and shredded the chicken to see if it was enough gravy for that amount of chicken and it wasn’t . Silly me didn’t have any extra cream of chicken soup or chicken gravy packets. So I added a cream of mushroom and a turkey packet. Stirred it really well and let it finish cooking and it’s REALLY good!
Susan Grupe was looking for a Baked Steak recipe on 5/21/2014. It sounded intriguing to me so I Googled it and found a recipe for it: . Maybe she already found it but thought I’d post the site in case she didn’t. I also copied to my computer your recipes for the Crock Pot Chicken & Gravy and the Crock Pot Cube Steak & Gravy. I am on a strict diet right now but my husband will be trying them for him and our son and I will be trying very hard to stay away from them, at least for the time being.
Loved this recipe so much .. Husband hardly eats leftovers and he said he’s definitely going To be eating this the next day .. He asked me to make it again soon .. We tried it over mashed potatoes and it was excellent!! ❤️
Can you add unthawed baby carrots and frozen peas at the start? Do u think that would be ok? Similiar to how u add veggies in a pot roast.
I just stumbled upon this recipe on Pinterest. I am totally going to make this tomorrow because I already have the chicken breast & most of the other ingredients. Also I have the Ninja slow cooker and absolutely love it! It was a gift from my Mother In law. This looks so delicious!
Excellent easy meal with lots of flavor! I even used the low sodium gravy packets. My husband and I both really enjoyed it!
Thank You!
Karen D.
Delicious! I just made this and I will make it again. I doubled the recipe and added half a bag of frozen chopped onions and peppers, a can of sliced mushrooms, and some frozen vegetables I found in the freezer. Great over egg noodles.
Thanks for the recipe!
Hi Joony! If I could eat rice or egg noddles every day of my life – I probably would. LOL. So, so happy you enjoyed! Thank you for coming back to leave me such a nice comment!
What size packages of gravy do you use…… want to try to make this for a church covered dish…..and want to use turkey gravy.
I am making this recipe right now!
The only difference is… I didn’t have the packets of powdered chicken gravy, instead I had chicken gravy in a bottle, so I hope that it doesn’t make too much of a difference.
Anyone here add the sour cream?
I love sour cream but my fiance hates it, but what he doesn’t know wont hurt him right? 🙂
Thank you so much for this recipe, it already looks amazing, and smells even better!
I am definitely going to use more of your recipes in the future,
Any suggestions as how to use the leftover chicken to make chicken pot pie?
Thanks again!
OK so I fiddled with it to thicken it up.
Made another slurry of flour and the hot broth from the crockpot.. The addition with a lot of stirring improved it.
WAS INCREDIBLE topping biscuits. This is going into our easy crock pot meals (now that I figured out my gaffs), esp since it can be put on a bed of rice, noodles, or the remainder used in a simple easy chicken pot pie. Used frozen peas to give it a bit of color. Total cook time was 5 hrs on low.
So glad it turned out to be a hit 🙂
I am making this today, and the aroma is driving me nuts!
Here are the mistakes I made… I didn’t have packets of gravy mix, so I made my own with butter, flour, 2 cups of chicken broth. It didn’t thicken as much as I hoped.
THEN, I seasoned with garlic, thyme, a pinch of salt, pepper.
THEN I grabbed … cream of mushroom instead of chicken. !!!!! Not like you can take that back… And cream of chicken with 2 cups of broth, no water.
SO it’s soupy, as in, not thick enough. I added another can of cream of chicken soup – without added broth or water. I will have to take some flour (I don’t know how much) to thicken it up later.
At the last few 15 minutes or so I plan to add a small amount of peas.
I test tasted it, it is (despite being soupy & with cream of mushroom soup), awesome.
I plan to shred and pour over biscuits.
My question: Flour, about how much mixed in the hot soupy mix? It will be done at 4 pm. Today. Hopin’ you are online…
So sorry Cindy, just seeing your question. Were you able to get it thickened enough?
Do you I could use chicken legs in this recipe? I don’t have any breasts at the moment 🙁 but I’m dying to make this recipe!!
So I missed up and sent my husband to the store and he got TURKEY GRAVY instead of chicken gravy… do you think it’ll still taste good?
It says it cooks for 8 hours, but it doesn’t say on high or low.
Thank you so much for this recipe. Helped to make a good impression. This was a great recipe and came out amazing. I didn’t use the sour and added some flour to make it a little thicker.
I also added some Adobo seasoning.
Can you prep this all together and freeze it to cook later?
I made this chicken and gravy recipe today. My guys LOVED it! I served it over rice. I have a small family so I cut the recipe in half. I also added a teaspoon of dried basil and a teaspoon of dried minced onion. It was perfect! I shared the recipe with my grown daughter and will definitely be making it again! Thank you!
Do you have use sour cream can you not use anything else ???
Just found your website. Love it!! Cant wait to make this and the Banana Pudding Poke Cake. Thanks for reviving my desire to cook.
Wow! Tried this tonight & it was a HUGE hit! Served it over rice that was boiled in chicken stock & it was perFECtion! Just went to the top of our list of favorite dinner recipes! Thanks!
It says crock pot but the recipe says slow cooker. Is there a difference we have a crock pot?
Hi Mary – it’s the same thing 🙂
I saw you said to half the time for cooking on high a few years back. Would you still do that? Cook on high for 4 hours?
Made this tonight n it’s a winner with my kids, they’re a tough crowd. I omitted salt all together, still came out delish!
I have been sick and in and out of the hospital for 2 weeks now. My husband is exhausted so I have been trying to find quick and easy resipes. I have the chicken and sour cream but not the chicken Gravy or cream of chicken soup. So I had to improvise. I am using turkey Gravy and cram of mushroom soup. It smells delicious, that’s hope it tastes the same. I’ll post later to let you know how it turned out. Thanks for the original recipe.
My son put this in the crock pot while I was at work. He made it exactly as the recipe said and it was great. Will make again!! We doubled the recipe for our family of six and had a lot of leftovers which tasted just as good.
Love that your sweet son made you dinner! And I’m thrilled that you loved it!!
I see that you can use frozen chicken breast by what does that do to the cook time?
Usually cooks in the same amount of time but to be on the safe side cook it 7-8 hours. (the longer end of the cook time)
This was so good and so easy!
So glad you enjoyed it Brenda!
I ended up making it tonight. I mixed everything in a dish then poured it in my crock pot over the meat after I seasoned the meat. Next time I’m going to do one packet of chicken gravy and one cup of water. (My husband though it was good, but a little soupy and he’s not one for soups much) My son said “You can tell when Dinner is going to be good when it smells good.” And I asked if he liked it and he said “no, I love it” my toddler daughter ate most of it. It’s a keeper! I’ll be making it again. Next time I’m trying dark meat! Thank you for it!
Could I use dark meat like chicken thighs instead of chicken breasts? How long would I cook them for?
I’ve only ever tried it with chicken breasts but you could certainly use chicken thighs. Not sure about the exact timing though…
Thanks for answering! It’s on the menu for next week
If I double this recipe how much longer would I have to cook it? I need enough for 8-10.
Thanks
Depending on the size of your crock pot, you should be able to double and still cook within the same amount of time.
I made this for supper tonight and it was DELICIOUS!!! 🙂
Could you use cream cheese in place of sour cream?
Can I freeze leftovers?
I have not froze the leftovers before but I think that would work fine.
This is delicious!
This recipe looks great! can't wait to try it, if using frozen chicken breast should I adjust the cooking time at all? or would I need to thaw out the chicken breast first? thanks!
My goodness, over waffles sounds so delicious Ryan.
Making these again tonight. This is the 3rd time I've made them and there is never any leftovers. I put mine over waffles which taste amazing.
Can this be frozen before cooking?
I'm trying this recipe for tonight's dinner. Looks like a really good comfort food for those rainy days. Can't wait to see the outcome!
Yummy! What size crockpot is this for? Is a 4 qt too small?
This is perfect! I would like to cook this for a friend, however I will be cooking it ahead of time (probably 5-6 hours before dinner time). What's the best was to reheat it in the crock pot? And would you say cooking it on high for 4 hours would be alright for the initial cooking? Thanks so much for the feedback! I love your recipes!
This was great. Hubby loved it. Added just a tad of creole seasoning to spice it up 🙂
Anonymous – it is 6 hours on low. Also, yes, you could add veggies to the mix. I don't like my veggies too soft or mushy so I would suggest using frozen veggies. If you use fresh, then add them in the last hour of cooking so they stay somewhat firm. Hope that helps!
could one add carrots to this recipe, how would that taste?
I add peas and carrots! Still tastes great!
This was SO good! Didn’t change anything.
Hi,
I'd like to know are you cooking this for 6-8 hours on high ? Do you think 6-8 hours on low would be alright ?
If I missed this info. sorry
Thanks
In the picture the chicken looks closer to 2 pounds than 1.
Can u use frozen chicken breast ?
I've made this several times. Awesome!